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SUBWAY - RESTAURANT INSPECTION REPORT

Summary

Inspection Reports

Observed: Sanitizing solution in last compartment of 3 vat sink was less than 100 ppm quaternary ammonia. Promptly corrected by refilling
Required: Sanitizing solution must be 150-400 ppm quaternary ammonia per manufacturer's guidelines.

Non-priority Violations: 2

Observed: Back door is missing self-closure.
Required: Must ensure back door is self closing.

Observed: A few floor tiles are missing or broken in food preparation area.
Required: Facility must be maintained in good repair.

March 9, 2018

Priority Violations: 0

Non-priority Violations: 0

March 5, 2018

Priority Violations: 2

Observed: One portion of refrigerated prep table was running 55 degrees F, the following items were 52-54 degrees F and were discarded: bologna, tuna and chicken breast. Promptly filled underneath pans with ice around the individual containers.
Required: Potentially hazardous foods must be held at 41 degrees F or below.

Observed: Quaternary ammonia solution in final rinse was less than 100 ppm. Promptly corrected by manually adding quaternary ammonia to sink.
Required: Quaternary ammonia sanitizer must be 150-400 ppm.

Non-priority Violations: 3

Observed: Quaternary ammonia test strips were wet and would not work.
Required: Must have a way to test strength of sanitizer.

Observed: Hot water at one hand sink was shut off due to a leak.
Required: Hand sink must have hot and cold running water.

Observed: Ice scoop was lying on top of the ice machine.
Required: Ice scoop must be stored in a manner to prevent possible contamination.

Aug. 22, 2017

Priority Violations: 1

Observed: Wiping clothes were being stored in a sanitizing solution of less than 100 ppm quaternary ammonia. Promptly corrected
Required: Quaternary ammonia solution for storing wiping cloths must be 150 -400 ppm per manufacturer's recommendations.

Non-priority Violations: 2

Observed: Ice scoop was lying on top of ice machine.
Required: Ice scoop must be stored in a manner to prevent contamination.

Observed: Hand soap dispenser in kitchen was empty. Promptly refilled
Required: Hand soap must be available at hand sink.

Feb. 17, 2017

Priority Violations: 1

Sliced tomatoes on the right side of prep refrigerator were 44 degrees F (sliced 3 hours and 20 minutes earlier, so allowed to relocate to another refrigerator). (Must ensure that potentially hazardous foods are held at 41 degrees F or below.)

Non-priority Violations: 3

Two ice buckets are cracked. Repeat violations

Some packages of coffee being stored under drain line for hand sink.

Out of paper towels at back hand sink. Promptly corrected by putting in more towels.

Inspection Frequency Food establishments are inspected one to three times a year using the Missouri State Food Code. The frequency of inspection is based on the type of food served, the population served, the difficulty level of food preparation, and the inspection history of the facility. Restaurants preparing food from raw ingredients are inspected more often than convenience stores that serve only non-potentially hazardous foods, such as popcorn and soda.
Food Inspection Violations Food inspection violations found during an inspection fall into the priority or non-priority category. Priority items can have a direct impact on the safety of the food. Non-priority items are usually sanitation or maintenance issues and are the items most often observed by the public while dining.
Priority Violations Priority items can have a direct impact on the safety of the food. A repeat priority violation directly affecting the safety of the food could result in a minimum 24-hour suspension of the food establishment's permit. Examples of priority violations include:
Cross contamination between raw and ready-to-eat food; Touching ready-to-eat foods without gloves; Food from an unapproved source; Improper food temperature; Lack of food safety knowledge by the person in charge; Poor personal hygiene and employee health
Non-priority Violations Non-priority items play an important role in the overall performance of the facility but alone do not directly affect food safety. Examples of non-priority violations include:
Dirty floors; Dirty non-food contact equipment; Grease on the floor; Outside trash cans not covered; Repair issues; Sticky tabletops; Workers not wearing hair restraints, like hair nets or caps.